Green Solvents in the Extraction of Bioactive Compounds from Dried Apple Cultivars

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11160%2F23%3A10466341" target="_blank" >RIV/00216208:11160/23:10466341 - isvavai.cz</a>

Výsledek na webu

<a href="https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=P_zs2Ln99_" target="_blank" >https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=P_zs2Ln99_</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods12040893" target="_blank" >10.3390/foods12040893</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Green Solvents in the Extraction of Bioactive Compounds from Dried Apple Cultivars

Popis výsledku v původním jazyce

New extraction protocols, gas-expanded liquid extraction (GXLE), and ultrasound extraction (UE) have been optimized with an emphasis on using green solvents and maximizing the extraction of 14 selected phenolic compounds, including flavonoid-based compounds and phenolic acids from dried apples. The design of the experiments&apos; approach was applied to optimize the main extraction parameters. Fine tuning included optimization of the flow rate in GXLE and the extraction time for GXLE and UE. Optimized GXLE was carried out with CO2-ethanol-water (34/53.8/12.2; v/v/v) at a flow rate of 3 mL/min at a temperature of 75 degrees C and pressure of 120 bar for 30 min. UE with ethanol-water 26/74 (v/v) lasted for 10 min at 70 degrees C. Both methods differed in solvent consumption and sample throughput, while providing a comparable total phenolic content of 2442 mu g / g with an RSD &lt; 10% and 2226 mu g / g with RSD &lt; 6%, for GXLE and UE, respectively. Both methods were used in determining the phenolic compounds in five apple cultivars, &apos;Angold&apos;, &apos;Artiga&apos;, &apos;Golden Delicious&apos;, &apos;Meteor&apos;, and &apos;Topaz&apos;. Phenolic profiles were plotted with chlorogenic acid, catechin, epicatechin, hirsutrin, phloridzin, and guaiaverin as the main components. Statistical evaluation, including pair t-test, Bland-Altman test, and linear regression did not reveal any differences between UE and GXLE results.

Název v anglickém jazyce

Green Solvents in the Extraction of Bioactive Compounds from Dried Apple Cultivars

Popis výsledku anglicky

New extraction protocols, gas-expanded liquid extraction (GXLE), and ultrasound extraction (UE) have been optimized with an emphasis on using green solvents and maximizing the extraction of 14 selected phenolic compounds, including flavonoid-based compounds and phenolic acids from dried apples. The design of the experiments&apos; approach was applied to optimize the main extraction parameters. Fine tuning included optimization of the flow rate in GXLE and the extraction time for GXLE and UE. Optimized GXLE was carried out with CO2-ethanol-water (34/53.8/12.2; v/v/v) at a flow rate of 3 mL/min at a temperature of 75 degrees C and pressure of 120 bar for 30 min. UE with ethanol-water 26/74 (v/v) lasted for 10 min at 70 degrees C. Both methods differed in solvent consumption and sample throughput, while providing a comparable total phenolic content of 2442 mu g / g with an RSD &lt; 10% and 2226 mu g / g with RSD &lt; 6%, for GXLE and UE, respectively. Both methods were used in determining the phenolic compounds in five apple cultivars, &apos;Angold&apos;, &apos;Artiga&apos;, &apos;Golden Delicious&apos;, &apos;Meteor&apos;, and &apos;Topaz&apos;. Phenolic profiles were plotted with chlorogenic acid, catechin, epicatechin, hirsutrin, phloridzin, and guaiaverin as the main components. Statistical evaluation, including pair t-test, Bland-Altman test, and linear regression did not reveal any differences between UE and GXLE results.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

30104 - Pharmacology and pharmacy

Projekt

<a href="/cs/project/EF15_003%2F0000465" target="_blank" >EF15_003/0000465: Vytvoření expertního týmu pro pokročilý výzkum v separačních vědách</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

12

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

14

Strana od-do

893

Kód UT WoS článku

000939025100001

EID výsledku v databázi Scopus

2-s2.0-85148877092